By eshel. Green Mac and Cheese. Anaheim chile peppers are stirred into this creamy mac and cheese recipe, adding an extra kick and green color to this classic comfort food. By Geeksr. Chuck's Favorite Mac and Cheese. Macaroni is mixed with shredded Cheddar, Parmesan, cottage cheese and sour cream, then topped with bread crumbs and baked. By MRSO. Homemade Mac and Cheese. Just 20 minutes to prep and 30 to bake. By Judy. Chef John's Macaroni and Cheese.
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust. By Chef John. Mouse's Macaroni and Cheese. A dash of mustard powder and grind of black pepper adds extra kick to a creamy cheese sauce. Stir cooked macaroni into the sauce and bake with a layer of bread crumbs over the top. By Mouse. Old Fashioned Mac and Cheese. This classic recipe for creamy baked macaroni and cheese uses three cheeses to create a family-friendly meal.
Baked Macaroni and Cheese. This classic baked macaroni and cheese recipe is easy and delicious. Cheese, butter, milk, and eggs join macaroni noodles in a quick casserole. By Meredith. Ham and Cheese Bowties. Bow tie pasta and ham baked in a Colby cheese sauce. Mom's Baked Macaroni and Cheese.
Save to favorites. Added to shopping list. Go to shopping list. Preheat the oven to degrees F degrees C. Lightly grease a 2-quart baking dish. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish. Bake uncovered, for 30 to 40 minutes, or until the top is brown.
You might also like. Cook 5-star weekday dinners every time. Per Serving: calories; Full nutrition. I made it! Mom's Favorite Baked Mac and Cheese. Baked Homemade Macaroni and Cheese. Baked Macaroni and Cheese I. Baked Mac and Cheese for One. There is no need given the amount of fat in the dish. Again between the salt in the pasta water and the salt naturally in the cheese, you do not need extra salt.
Your choice on that though. So what did I add? Both of which worked well. The Barilla only has 12 oz of pasta vice a pound of conventional pasta, but it works perfectly fine. This is absolutely delicious and rich. Such a comfort food. I added chunks of ham to mine. Thank you. Thank you chunky ached for this fantastic fool proof recipe! So so so good!! I added an entire head of steamed cauliflower and that was delish too! Do you have any suggestions in regards to using fresh pasta and not boiling it first?
I understand make the sauce a little thinner but what would the cooking time be then? I would make it as directed, and keep it warm in an insulated bag. Family loves this recipe and requests it often! I have tried so many other mac n cheese recipes and they always ended in disappointment. Hands down, this is the best mac n cheese dish ever!!!! I did change it up a little.
I chopped up some bacon, onion, and garlic, sauteed all that and added it after the sauce was done. I also added two teaspoons of dry mustard and four teaspoons of truffle oil to the sauce before adding the cheese and then a little bit grated nutmeg. So cheesy with the layered cheeses. I also warmed up the milk and half and half just to room temperature before adding it to the rue. So good and easy to make. Will always use this recipe when making mac n cheese.
I made this again for Easter dinner yesterday. I did the 5 cheese version, although I subbed out the Gruyere for a sharp cheddar as it was way less expensive. I toasted up some panko breadcrumbs in a skillet with butter and added during the last 10 minutes of baking. Everyone and I mean everyone raved about how good it was, and I must agree.
I pride myself on making a great mac and cheese, and due to the cost I only make it for Thanksgiving and Christmas. This was the best one yet and will be my recipe to follow moving forward.
I think the half and half makes it. Prime Rib is expensive, hence why I make it on Christmas only. Dairy products are overly expensive, the noodles are 3 bucks for a box, maybe bucks on cheese,and Panko breadcrumbs are 2 or 3 bucks for a can of them. If you think Gruyere is too expensive, try gouda. Made this for our Easter Dinner. Made it exactly as stated except i was concerned that the cheeses were not strong enough. I like cheeses that bite back. I happened to find a new product at the market yesterday.
They were sheets of Parmesan cheese that can be used as wraps for deli meat, instead of using bread, I put those in between the layers and on top, can you say awesome. Because it was. Thank you for such a wonderful recipe and i have tried many. These look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing!
This is amazing! We did sharp cheddar, gruyere, and gouda and it was to die for! Everyone asked for the recipe. Made a double batch and it froze very well. I made this last month and used a mixture of cheddar, Swiss, Parmesan and Colby. It was absolutely delicious and also reheats well for any leftovers.
I need enough for about The most unbelievably decadent Mac and cheese ever. We prefer with only a really good old sharp cheddar and your option for a crisper and firmer crust. Fantastic recipe! Would I be able to freeze this recipe? And if so how long should I leave the casserole out on the counter and how long should I bake for? But if you try it, I would thaw it overnight in the refrigerator, and then leave it on the counter for 20 minutes or so before baking as directed by the make-ahead directions in the recipe. I have made this probably five times now.
Definitely a keeper. The first time I made it I had to swap the Gruyere because I could not find it in my local supermarket so I got jarlsberg instead. We all love this recipe. If you want to give it a try, I recommend a half to a full teaspoon to give it just a little extra flavor. No one knew the difference. I added pepper jack to the mix for a kick and added breadcrumbs do the top for crunch.
Can i leave the mac n cheese in the oven after baking coz i need to fetch my kids from sch. Will that cause the cheese to dry up or should i just take it out and let it cool? Which is better? I was just curious about the water amount in the third step please when it says while watsr is coming to a boil. Used what I had on hand which was cheddar cheese. Will make again with both cheeses. We decided to take this and sub out the cheddar for pepperjack, added some parmesan into the topping cheese layer and we also added bacon one person made the sauce while the other cooked fresh bacon.
We also broiled the dish at the end for 5 minutes. This recipe is enough to feed 6 people for sure! Or more if you serve it with something else as a side. We grilled some chicken in a castiron skillet, slice it, and put it on top of our mac n cheese. Followed the directions exactly and topped with cheese and the Italian Panko butter crumbs. I will definitely make again! Thank You! My son made this in his homeschool co-op so we tried it tonight for dinner.
For the cheese I used sharp cheddar, mozarella and smoked gruyere. I think next time I will leave out the gruyere because it was a little strong to me.
Simple Macaroni and Cheese
I was unsure about this recipe because both my husband and my son do not like Swiss Gruyere Cheese. If my son had his way, we would eat boxed Velveeta Mac and Cheese 5 nights a week, My husband is a meat and potatoes kind of guy. That said, this was a real risk. I made the recipe almost exactly as posted. After otherwise making the recipe as directed, I added leftover diced ham.
Creamy Homemade Baked Mac and Cheese - The Chunky Chef
All I can say, was it was good the first night, but even better the second day. My husband works second shift which means that whatever I make for dinner tonight, he eats the next night. Both my husband and my son requested the leftovers. Made it about 2 months ago and making it tonight to have with meatloaf! Everyone raved about it! Thanks for this recipe! This is it!! Love it, my whole family loves it. I topped with seasoned panko breadcrumbs for a little crunch. Amanda, thank you! I made this exactly as recipe states and it was delicious. It has wonderful flavors.
Yes, absolutely! To make them nice and crispy, toss the breadcrumbs panko are my favorite! Half and half is a dairy product here in the US which is part cream, part milk. Here is the US we only have heavy cream, not single or double, but I would use whichever one is a thicker liquid. I would probably make 3 dishes ahead of time and bake them the day of the party on Saturday. My daughter loved this recipe so much that she requested me to make this for her wedding. There will be guests. Can I double recipe and use a larger baking dish? Any suggestions would be so helpful. Has the slow cooker recipe been created yet?
I would assume it could be done by baking it in a larger dish, it just might take a little bit longer. But very great and easy recipe if you want your wife to leave you. This was an amazing mac and cheese recipe! We loved the cheese in the sauce and layers! The half and half made it extra creamy.
May add the buttered panko next time but this is perfect as it is! Mac and cheese is my favorite food! I added a gluten free garlic bread topping on top of the cheese. Comfort food to the max!! This is moving into our regular rotation. Also if I added crab to it can I still make it I had a time. I say to cool it down because it will still be hot from the boiled pasta and hot cheese sauce.
The Cheese Sauce
I think the layers made the difference I really love cheese! I sauteed some shallots in the butter, sprinkled in some ground mustard in the sauce and also layered bacon in-between and because my husband likes crunch, I topped it off with buttered Pablo! Amanda, this recipe would be perfect for those cold nights. Looking forward to making this for my family. This was amazing. I followed the recipe exact, but added a half teaspoon of mustard powder.
I will definitely make it again and make two trays next time. I turned this amazing dish into a lobster mac and cheese recipe for the holidays. So delicious! So I made this recipe using cheddar and Monterey Jack back in November and it was absolutely delicious!
Baked Macaroni and Cheese III
Any tips to help get rid of such an intense taste of flour? Once you add the flour to the melted butter, cook it a minute or so, which gets the raw flour taste out. Then go ahead and add the liquids. Loved it. I used sharp yellow chedder and extra sharp new your white chedder with a flour in my roux. Turned out delicious. Thanks for sharing! I have made this several times. I usually halve the recipe but tonight I did it all. All I had on hand was half and half. I did two cups of half and half and then I watered down some half and half.
I probably could have just used two cups of half and half and water for the rest it gets pretty creamy and thick. I usually toss everything together save for some cheese to sprinkle on top.
I usually use smoked gruyere and a combo of cheddars. This is pretty much a foolproof recipe. This recipe sounds tasty, You did an incredible job with this! Do you have a slow cooker version of this? I would love to be able to use my crockpot if I could. Also, a third of the cheese was mozzarella, and the rest medium cheddar. It is great! And this Mac n cheese dominated!! Out of the 9 voters that were there, each and every one of them voted for this Mac n cheese. There was no runner up, just one clear winner.
And this was it. Although I did make a few tweaks, I did follow pretty closely to the recipe. I was surprised that the recipe did not call for many seasonings, so I decided to add in some dry mustard powder a MUST for any Mac n cheese recipe!! I also added some finely crushed up ritz crackers to the top and set the oven to broil just a few minutes before taking it out. Next time I make it, I would like to experiment with smoked Gouda!
I highly highly recommend this contest winning Mac n cheese!! My search is now over. I live in England so we do not have half and half, i just used 2 cups of whole milk and 2 cups of extra thick double cream — Its turned out so creamy and yummy! Also, for cheese I used a blend of mozzerella, cheddar and red Leicester. Worked out perfectly. Followed recipe exactly…except I did not have Gruyere. Substituted Velveeta yes, Velveeta! So creamy and delicious.
Amanda, thank you very much! I like this! Wonderful combination of ingredients. It look so yummy! Absolutely delicious!! First time for me to make a homemade mac and cheese. Easy recipe to follow. I always make an extra tray and freeze it. Let it defrost and then bake. Do not bake before you freeze. This recipe is da bomb!!! My 17 and 13 year olds are extremely picky eaters. I have made various homemade Mac and cheese through the years which my children would look forward to and I can now say the search is over!! When I say yes, they say oh that is really good mac and cheese.
No more box Mac and cheese in this family — YAY!!!!! Thank you again! Really delicious mac and cheese. My kids loved it. This will be my number 1 recipe to go to now. I made as directed but added some panko crumbs on top. So yummy! I have been searching and trying to find the creamiest, super cheesy macaroni and cheese and here it is! I made a full recipe for my family of 5 as a side dish but froze half the sauce for another day. Thank you so much if you are able to help me. Make it as directed, no change to the baking time. All 7 of our family loved this recipe.
I especially liked that the littles ate it right up. It was perfectly creamy. The flavor was so good. Simply perfect. Have made this several times and have had rave reviews from old and young alike. Nice job. It stole the show as a side dish and was the only thing that I had seconds of. I made this dish for a party, and the guests were begging for more! Wish I had made two trays. I used four, 8 oz blocks of sharp cheddar and two, 8 oz blocks if Monterey Jack. Tried this last night and it was a hit! Mac and cheese is notorious for becoming greasy when reheated, and this is no exception.
I have made this recipe a number of times for my family. We LOVE it. Thanks so much for sharing this wonderful delight!!! Absolutely delicious! I used what cheese we had on hand and it worked out perfect. Making it again today, so I came back for the directions again. Thank you so much for the recipe and all the tips.
This recipe has caused unprecedented martial issues in my home! I made it once for my wife yes, I am a man and the kitchen IS my domain… deal with it!!! I even keep a spare in the basement freezer that she never explores which makes it even easier. I add chunks of ham to mine as well. I stuck with the original gruyere and cheddar mixture.
My store only had smoked gruyere and I was a bit worried but it added a really nice smokey flavor that paired well with the ribs. For once the recipe I attempted came out perfectly. This mac and cheese is the best in the whole world.. I know this because my son and husband said so, and I agree. I cooked it exactly according to the directions and baked it on the setting for 30 minutes and then broiled it, because we are fans of the chewy cheesy crust topping. Thank you for sharing.
This is the very best Mac and Cheese! The last batch, I doubled, using mild cheddar, sharp cheddar, Velveeta, mozzarella and gruyere. Then followed the recipe exactly, using shredded cheeses for the topping. Has anyone tried those? Is that full fat or semi skimmed?. Half and half is a dairy product found in all grocery stores. This is the BEST mac and cheese ever! It has the perfect consistency and so creamy. It was a big hit and absolutely no leftovers. Thank you very much! I made this recipe because there was an aged cheddar on sale at the grocery store. I could not have imagined a better use for this cheese.
I also used some asiago on hand. My husband, coworkers, I absolutely loved it. I just made this my first attempt at mac n cheese and it turned out perfect! Thanks for sharing. I made this tonight,and it definitely was a hit! Will make it again for sure. Thank you for sharing your oh so delicious recipe!
The recipe is good but I cut everything connected to sause and topping in half cheese, butter, milk, cream etc — and it turned out great! Just the right amount of creamyness and cheesyness. Made this tonight. Only had American and Cheddar cheese, used Italian bread crumbs on the top but followed your instructions. I have make home made Mac and Cheese with wonderful results but this with the paprika and a bit of garlic powder….
Made it for the first time tonight. It is a keeper! I made this for the first time last night. Keeper for sure! I made mine with 4 different cheddar cheeses and smoked gouda and it was absolutely the best! I went very well with my smoked brisket and baked beans! Made this Mac and cheese for Christmas- it was delish!
New addition for the holidays everyone loved it. Used sharp Cheddar and Gruyere. Thank you for sharing this wonderful recipe. My husband liked it better before I baked it. Can I make this up until the baking part and hold it in a warm crock pot for a party? Will it separate after a couple hours??? Loved loved loved this recipe!
My family and I were out of town for Christmas and we voted on making a home made mac n cheese as a dinner side. When this one came up in the search and I saw who made it, I just knew I had to try it! It was even better as left overs! The cheese sauce turned out perfect and was not at all greasy probably because we switched the cheese amounts. I served it with toppings of red onion, bacon, and avocado and again, positive reviews from a very picky foodie family!
Thank you for sharing your amazing recipe! This is my new favorite mac n cheese recipe now! I did three layers and used the whole wheat elbow macaroni. I made it for our Christmas dinner and everyone loved it. I have requests to make it again. The combination of Gruyere and extra sharp cheddar is amazing. My husband is eating the leftovers now and all I hear are oooohs and ahhs. Very confusing, what about the other 2 cups? You add the liquid in stages so it develops into a smoother sauce. She mixed the two milks.
She poured in 2 cups of the mixture, mixed it into the butter and flour mixture, then she poured the rest of the milk that would be the other 2 cups of mixed milk. Made this for Thanksgiving and family said that this was the best dish of all over turkey, mashed potatoes, stuffing, etc..! Then made it for Christmas and they all went on about how this needs to be at every family holiday. Saving as my go to recipe from now on!! This recipe turned out so well and was super easy. I served it at a big work Christmas party and it was a huge hit.
Slight variations I Made due to what I had available: 1. Added the beau monde seasoning with the spices and topped with bacon chives and Italian bread crumbs. I never write reviews but this time i had to. Very creamy, not dry at all. Great taste. I made it today for Christmas and everyone loves it! Thank you for sharing your recipe. This is a great recipe. Even my finicky eating daughter enjoyed it. I gave this 4 stars instead of 5 because I think adding a layer of cheese in between the pasta mixture was too much cheese.
I made this macaroni and cheese for Christmas Eve. It was fantastic. My brothers are very picky when it comes to mac and cheese, and they both loved it. Thanks so much! My grandma made the best Mac n cheese ever. Made for the family on Christmas Eve and got lots of compliments and I loved it as well. I did add a little more milk than called for and also added a little bit of Velveeta in the layers. Will only use this recipe from now on! I just made this for a party thing at my job and doubled the recipe and it was amazing.
My boss and even some co worker was saying they loved it so much. I made this for my five grown up children who were home for a long Christmas weekend. It was a huge success! Easy to make with very few ingredients. Can you tell me where you buy this cheese? I just finished preparing the make-ahead version and plan to bake it in the morning and transfer to my crock pot to keep warm for a work potluck…fingers crossed!
I was reading your review on preparing the Mac and cheese dish. You posted that you backed the Mac and cheese as directed then you transferred it to a crock pot. How did that hold up for you? The Mac and cheese will be in the slow cooker for probably about hours. Did you just keep it on low or warm and what were your results? I taste tested it before baking and it was fabulous. When I baked it, it still tasted great but the cheese was very stringy and not the smooth texture of the cheese sauce that I mixed into the macaroni.
Is this dish normally very stringy after baking? If not, any ideas on where I went wrong. It sounds like your cheese separated a bit during the baking process. Completely melting the cheese into the milk mixture will help reduce the probability of a grainy sauce. Any advise for this recipe?
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Should I just stick to GF flour instead using an Italian knock-off solution? As a side dish, yes, doubling should be good for about 20 people. As a main dish, it will probably feed The sauce may separate a little bit, but should come together with a good whisking. Made it exactly as written and it was perfect. Thank you so so so much for this amazing recipe. Would you recommend hand shredding the cheeses?
Do you see any benefit over just buying already shredded? Also, just out of curiosity…why half and half vs. Does it get any less creamy do the noodles soak up the liquid and dry out if you make it the night before and heat it up the day of? I definitely recommend shredding your own cheeses. Pre-packaged cheeses are coated with a cellulose powder to prevent clumping in the bags, and it prevents them from melting evenly in the sauce. My personal favorite is 2 cups half and half, 2 cups heavy whipping cream. Definitely rich!